I’m kind of on a food truck kick lately (well, I’m *always* on a food truck kick I guess but since it is usually Lisa writing this blog this is my food truck takeover!)
The Food Truck Circus put something like 13 food trucks on the street near where we live for lunch last week, so I made it a point head down and find a new one to try. It is always difficult for me to try a new truck because I have my favorites and it is hard to break away from them. But I did it and was delighted at my new find!
Prior to moving to El Paso, I had spend 30+ years in South Carolina where BBQ is almost universally pork. I fell in love with SC BBQ until I discovered Texas BBQ, particularly brisket and sausage. Both were on Off The Grill’s menu for this day so I paced up and down the long row of trucks trying to decide. In the end, the sausage won out. Those of you who know me cannot possibly be surprised.
The ordering process at the truck was very smooth. One employee was working outside the truck while chef toiled inside in what had to be 130+ degree temperatures. The outside worker walked over to me and asked me what I was in the mood for and he explained all of the menu items available that day. I told him I was craving sausage and was hungry so he recommended the combo which included fries and a drink. He wrote up the order, handed it to chef, and also took my payment and made change. It is an excellent system leaving chef to do his thing uninterrupted and made the entire process very efficient.
The truck itself is exceptionally clean and attractively decorated. I don’t know how chef managed it, but there wasn’t a trace of sweat on his brow and he was impeccably dresssed in a t-shirt with a chef’s coat printed on it. Very nice touch!
It only took about 10 minutes or so from ordering until my food was ready which is quite fast for made-to-order food. The sausage (actually *2* links!) was split and served on a premium sesame seed bun with some very tangy and thick, but not overly hot, BBQ sauce. The sausage itself was grilled just perfectly with some nice charring on the outside and a super juicy interior. The casing had an exceptionally nice snap. The BBQ sauce was also a perfect accompaniment for the fries. I ended up using just as much BBQ sauce on the fries as I did on the sandwich. The fries by themselves would have been just good but, with that BBQ sauce on them, were truly excellent.
I was shocked to discover that the chef-owner is a very young entrepreneur and a mere 18 years old! I have no idea how he developed such taste sophistication at that young age but, trust me, you will not be disappointed. You can read more about chef in this El Paso Times article. If you like BBQ, get out there and support this truck!